Nilson Tales Guimarães
If forced to choose one food to eat for the rest of her life, the author says it would be pasta. She describes it as the food that keeps on giving and a dinner she can always get behind. She grew up on buttered noodles, always keeps red sauce in her fridge, and feels excited when she sees pasta alla vodka on a menu. Currently, she is in a serious relationship with vegetarian pasta recipes that satisfy her carb cravings while also incorporating some greens.
Her current go-to dinner is bucatini topped with good store-bought pasta sauce, heated up with some spinach mixed in. She admits it may not be glamorous, but it is a quick and tasty meal that never fails. When she has more time, she turns to one of her favorite vegetarian pasta recipes. Each recipe on the list is vegetarian, simple to make (most under 30 minutes), and delicious.
20 Vegetarian Pasta Recipes for Dinner Tonight
The first recipe is a Roasted Red Pepper Caprese Pasta Salad. This Caprese-inspired pasta salad is described as summer in a bowl, bright and briny, and substantial enough to be a full meal. Sun-dried tomatoes and fresh arugula take it from classic to craveable.
The Simple Zucchini Pasta features caramelized zucchini, fragrant herbs, zesty lemon, and nutty parmesan. The writer notes it is one of those simple pasta recipes that is greater than the sum of its parts and will become a permanent rotation.
The Burst Tomato Pasta uses three kinds of tomatoes in the sauce, resulting in a luxurious, deeply flavored bowl of pasta. It requires five ingredients, one pan, and produces no complaints.
The Lemon Ricotta Pasta has a secret ingredient for the silkiest sauce: zucchini. It is described as bright, creamy, and packed with flavor, redefining what a weeknight pasta can be.
The Sun Dried Tomato Caper Pasta combines tangy capers and rich sun-dried tomatoes in a sauce so good you will want to eat it straight from the pan. The author says this is the pasta to make when you are over cooking but still want to impress.
The Ratatouille-Style Roasted Vegetable Pasta was born from a happy ratatouille accident. It slow-cooks eggplant, zucchini, and bell peppers into an almost stew-like sauce that is equal parts cozy and vibrant, featuring the best of late-summer produce.
The Blistered Broccolini Pasta with Garlic, Lemon & Toasted Breadcrumbs uses tons of garlic, bright lemon, and crispy homemade breadcrumbs to turn a simple weeknight pasta into something special. The broccolini gets beautifully blistered, adding bite to every forkful.
The Pasta Salad with Feta & Lemon-Tahini Dressing features a dressing made with creamy tahini, bright lemon, and salty feta that elevates the pasta salad beyond the ordinary. It can be made ahead, served cold, and will disappear quickly.
The Miso Tomato Pasta uses a spoonful of miso to transform peak-season tomatoes into a silky, deeply savory sauce. The author calls it the late-summer fridge clean-out dinner that became a permanent staple.
The Green Sauce Pasta includes an entire serving of greens that you will not even notice. It is described as the pasta to make when you want something healthy but indulgent.
The Mushroom and White Bean Vegan Meatballs use mushrooms and cannellini beans to create hearty, satisfying vegan meatballs piled over a bowl of spaghetti. The author says Meatless Monday never looked this good.
The Summer Pasta Salad uses fresh basil, chives, and arugula straight from the garden to make a colorful pasta salad. It comes together quickly and holds up beautifully, making it ideal for meal prep or a backyard gathering.
The Spaghetti alla Nerano is a Stanley Tucci-inspired pasta that proves zucchini, cheese, and good olive oil are all you need for a transcendent dinner. It is simple, elegant, and unmistakably Italian.
The Spicy Pesto Pasta Alla Vodka is a recipe from Tieghan Gerard that the author says is for every occasion, from a quiet Tuesday night to a dinner party. It is rich, creamy, and completely unforgettable.
The Lemony Pasta Carbonara with Peas & Zucchini features bright lemon, sweet peas, and tender zucchini, giving the carbonara a fresh, spring-forward twist. It is fitting for both an elegant dinner party and a weeknight at home.
The Pumpkin Gnocchi features pillowy gnocchi meeting cozy fall flavors in a dish that is equal parts comforting and impressive. The author says it is the kind of recipe that makes autumn feel worth the wait.
The Cheesy Pesto Gnocchi Bake offers all the creamy pesto comfort you could want on a cold night. The spinach sneaks in greens so seamlessly you will forget it is there.
The One Pot Parmesan Orzo includes loads of spring vegetables and enough parmesan to feel like you are eating mac and cheese, but better. The author describes it as comfort food that earns the moniker.
The Vegan Tofu and Mushroom Bolognese uses crumbled mushrooms and tofu that slow-cook into a rich, deeply satisfying sauce. The author says it gives traditional bolognese a serious run for its money and is the cozy fall dinner that will convert even committed carnivores.
The Pumpkin Ravioli with Sage & Brown Butter is described as luxurious tasting and wildly simple to make. The author says there is not much to say about this dish except that you will be surprised by how good it is.
